Description
This elegant appetizer features tender sautéed artichokes served on a bed of creamy whipped ricotta, topped with a zesty herb gremolata. The combination of rich ricotta, bright lemon, and fragrant herbs makes it a flavorful and fresh dish, perfect for entertaining or as a sophisticated starter.
Ingredients
Scale
Artichokes
- 4 medium fresh artichokes
Whipped Ricotta
- 1 cup high-quality ricotta cheese
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
Herb Gremolata
- 2 tbsp chopped fresh parsley
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the artichokes: Trim the tough outer leaves from each artichoke and slice them in half lengthwise to expose the heart and allow for even cooking.
- Whip the ricotta: In a mixing bowl, combine the ricotta cheese with 1 tablespoon of olive oil and freshly squeezed lemon juice. Blend these ingredients together until the mixture is smooth and creamy.
- Make the gremolata: In a small bowl, mix together the chopped fresh parsley, lemon zest, minced garlic, and remaining 1 tablespoon of olive oil. This mixture will add a bright and herbaceous flavor topping.
- Sauté the artichokes: Heat a skillet over medium heat with a splash of olive oil. Place the halved artichokes cut-side down in the skillet and cook until golden brown and tender, about 5 to 7 minutes.
- Assemble and serve: Spread the whipped ricotta onto a serving platter or individual plates. Arrange the sautéed artichokes on top and finish by spooning the herb gremolata over the dish. Season with salt and pepper to taste before serving.
Notes
- Use fresh, firm artichokes for the best texture and flavor.
- To prevent artichokes from browning while preparing, rub cut surfaces with lemon juice.
- You can prepare the gremolata ahead and refrigerate for up to one day.
- Serve immediately after assembling to enjoy the warm sautéed artichokes with cool whipped ricotta.
